Yellow Chicken Coconut Curry is juicy chicken, tender bites of potato and veggies wrapped up in a velvety cream sauce. Better than take-out, this dish has all the layers of Thai inspired flavors you would expect.
Full of rich aroma and warm simmered spices, this dish has just the right amount of heat while still keeping the perfect level of sweetness.
There are several types of curry used in Thai cuisine. Yellow curry, the mildest of curries, has a mild to medium heat. Depending on what you are looking for you can make this dish to your liking by choosing how much paste you want to add.
Yellow Chicken Coconut Curry is exotic enough to shake up any stagnant menu rotation. A bite of this rich and flavorful dish is sure to add excitement to any meal time.
And if looking for other main dishes to add excitement to the weekly menu you have got to give our Buffalo Chicken Dip, Southwestern Tamale Pie and Sweet and Spicy Chili a try. They do not disappoint!
Ingredients for Yellow Chicken Curry
With just a handful of ingredients this dish is so easy to pull together in under 30 minutes. Which definitely makes it a great option for any day of the week.
- Brown Sugar
- Coconut Cream or Milk
- Yellow Curry Paste
What is the best Curry Paste?
Mae Ploy Yellow Curry paste is key. It really is the best paste out there. We’ve tried a lot of different curry pastes and this is absolutely the only way to go for authentic flavor and texture. Plus there are no additives, dyes, or extra sugar!
I know it can be a lot but don't fret. Freeze leftover paste in ice cube trays. When they are frozen pop them out and place them in a freezer safe container. Then they are easy to use when you need!
How to Make Yellow Chicken Coconut Curry
In a pot on the stovetop sauté your onion till translucent. Add chicken and curry paste to the pot. Sauté everything on medium heat for another 3 to 5 minutes.
Adding your curry paste early helps to make sure you are getting all the flavor power possible! I know it might seem silly but doing this really wakes up all those delicious warm and spicy Thai flavors.
After sautéing your onions and chicken in the curry paste it's time to add in the veggies and make your sauce. Let's start by getting those potatoes and carrots chopped into bite sized pieces and added to the pot.
Stir potatoes in till evenly coated in curry paste. Add carrots, coconut milk and water to the pot. Stir and let simmer for 25 to 30 minutes or until potatoes and chicken are fully cooked.
Stir and Serve
Next add your brown sugar to the pot and stir to combine. Last but not least, add in the frozen peas and stir dish together. Remove pot from the heat and serve.
Make it Your Own
Curry is a great dish for customizing and making your own! It is basically the equivalent to a stir fry or stew in that you can add any kind of veggie or switch out the protein for whatever you have on hand! Don't be afraid to give these options a try:
- Bell Peppers
- Green Beans
How to Serve Curry
Our favorite way to enjoy Yellow Chicken Coconut Curry is served over freshly steamed Jasmine or Basmati rice.
We also love curry served with warm slices of traditional Indian naan bread. Top your dish with fresh cilantro and slices of lime.
What to do with Leftover Chicken Curry
If you happen to have any curry left over, which may be a long shot with how delicious this dish is, don't toss it out!
Leftover curry is just as good the next day if not better! This is definitely one of those recipes where something magical happens and the flavors come together even more overnight.
Refrigerator - Store leftovers in an airtight container in the fridge for 3-4 days. When ready to enjoy round two, place a damp paper towel over the plate.
This will help to recreate steaming for optimal reheating. Pop your plate in the microwave and heat till warm. You can also reheat your dish in a pot on the stove over low heat if preferred.
Freezer - When it comes to choosing to freeze leftovers I’ll say that it can be done. Just be warned that potatoes don’t do well being frozen and then thawed.
Any leftover potatoes will get pretty mushy when reheated. But sure to be delicious none the less. So do with that what you will.
- 1 tablespoon butter
- 1 small onion, sliced thinly
- 1 pound chicken, diced
- ⅓ cup curry paste
- 3 red potatoes, diced
- 14 ounces coconut milk
- ½ cup water
- ½ cup carrots, diced or shredded
- ½ cup peas, frozen
- 2 tablespoons brown sugar
- In a pot on the stovetop sauté onion with butter till translucent.
- Add chicken and curry paste to the pot. Sauté everything on medium heat for another 3 to 5 minutes.
- Add coconut milk and water to the pot. Stir till combined.
- Add potatoes carrots and peas to pot. Stir and let simmer for 25 to 30 minutes or until potatoes and chicken are fully cooked.
- Add brown sugar to the pot. Stir till sugar is fully dissolved.
- Remove pot from the heat and serve alongside fresh rice and top with cilantro if desired.
- Coconut milk can be substituted for coconut cream if wanting a richer more luscious dish.
- Mae Ploy curry paste is the way to go! Trust us. Freeze leftover paste, checkout tips and tricks up above on how to save paste for future recipes.
- This dish is very customizable, any veggies can be added. For ideas of other veggies that pair well take a look above for suggestions.
- We also love to substitute green curry paste for yellow in this recipe. Both are delicious!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 367Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 57mgSodium: 310mgCarbohydrates: 31gFiber: 3gSugar: 5gProtein: 18g